Whenever I describe baking as hardcore that means that either a basic component(s) has to be made from scratch, it's super futzy/time consuming to construct, or all of the above. In this case to make Alton's Oatmeal Banana Bread you start by toasting oats and grinding them into oat flour. As long as you have a food processor it's not that difficult (it adds about 20 minutes to the overall time to make, almost all of that as baking time), but it moves this away from all the quick breads that don't require this kind of prep step.
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| Toasted Oats |
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| Homemade Oat Flour |
Most of this recipe is measured in grams. The butter is supposed to be 112 grams. I fudged that to 113 grams on principle.
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| It could have just said "Stick of butter" |
I wasn't sure how this would compare with the
Brown Butter Banana Bread that has been my go to recipe when in need of banana bread in recent years. The answer is that this is a heartier, noticeably oaty flavored (the toasted oats really come through) version of the banana bread concept. It won't have a long lifespan before being completely consumed.
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| Crumbly when warm. |
Difficulty Level: Medium
Will It Get Made Again? Probably, it's kind of a coin toss between this and the Brown Butter Banana Bread linked to above. This has a heartier feel, that has a sweeter edge. They'd actually be interesting to pit against one another in a taste off.
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